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Easy Crustless Spinach Quiche | Pressure Cooking Today

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This Instant Pot Crustless Spinach Quiche the recipe is a simple, mostly practical breakfast made with fresh tomatoes, scallions and parmesan cheese.

Close-up of Instant Pot Shoeless Spinach Quiche topped with sliced ​​tomatoes

❤️ Why you’ll love this recipe: Fresh tomatoes, wilted spinach and melted parmesan cheese: what’s NOT to love? Add an Instant Pot for a super quick weekday breakfast or elevated weekend brunch.

We’ve long used our Instant Pot for quick breakfast recipes like Oatmeal for One and Instant Pot Steel Cut Oats. When serving a crowd, this vegetarian pie is our go-to.

This is one of our favorite Instant Pot egg recipes, and we love making eggs in the pressure cooker! They become particularly puffy, airy and delicious. If you agree, be sure to try our Instant Pot Caprese Breakfast Casserole and Pressure Cooker Egg Bites!

Ingredients for an Instant Pot Shoeless Spinach Quiche, including spinach, eggs, scallions, cheese, flour, and tomatoes.


Here’s what you’ll need to make this healthy crustless spinach and tomato quiche:

  • Egg: You can use a whole carton of eggs for this
  • Milk: Whole milk works great, but you can use whatever type of milk you have on hand.
  • Spinach: We use fresh baby spinach, but mature spinach works too.
  • Tomato: Remove the seeds first for the best texture in your quiche.
  • Green Onions: Aka green onions!
  • Parmesan cheese: You can use pre-shredded or grate your own.
Chopped tomatoes mixed with spinach in a white bowl for Instant Pot Skinless Spinach Quiche

How to make spinach quiche in a pressure cooker

This simple recipe works in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

To begin, place a trivet in the bottom of your pressure cooker. Add 1½ cups of water.

Scrambled eggs in a white bowl mixed with diced tomatoes and spinach for an Instant Pot No-Skin Spinach Quiche

To prepare the quiche batter, whisk together the eggs, milk, salt and pepper. Place the chopped baby spinach, diced tomato and sliced ​​green onion in a 1 ½ liter baking dish and mix well.

Pour the beaten egg mixture over the vegetables in the baking dish and stir. Carefully place the sliced ​​tomatoes on top and sprinkle with a layer of Parmesan cheese.

A crustless spinach quiche topped with sliced ​​tomatoes and cheese ready to cook in an Instant Pot.

Use a sling to lower the bowl onto the mat in the pressure cooker. Lock the lid in place and cook on high pressure for 20 minutes. When the cooking time is up, turn off the pressure cooker and allow the pressure to release naturally for 10 minutes, then finish with a quick pressure release.

When the valve drops, carefully remove the lid and use the sling to remove the bowl from the pot. If you like, bake the quiche in the oven until it gets a little colour.

Close-up of Instant Pot shoeless spinach quiche topped with sliced ​​tomatoes and placed in front of an Instant Pot

Important Tips for Making Instant Pot Quiche

Since this is a crustless quiche, the texture and flavor of the egg mixture are very important. Don’t be afraid to season the eggs well with salt and pepper. And make sure you whisk the eggs and milk thoroughly before pouring the mixture over the vegetables, or your quiche may not bake evenly.

It is also important to grease your baking dish or cake tin well before adding the vegetables. This ensures that the tomato pie will be easy to remove and serve.

Close-up of Instant Pot Shoeless Spinach Quiche topped with sliced ​​tomatoes


There are a few handy products to make this Instant Pot quiche. First you need a coaster. Most Instant Pot models come with one, but if yours didn’t, we love this one coaster.

You’ll also need a 7-inch round cake pan. This pan from Fat Daddio’s fits in a 6-quart pressure cooker. You can also use a 1½ liter soufflé dish. Just make sure it’s oven safe!

To lower the quiche into the pressure cooker and remove it, you need a carrier. You can make your own harness from aluminum foil. Or invest in this fantastic OXO reusable harness if you log pot-in-pot cooking in the Instant Pot.

Top view of skinless spinach quickly topped with sliced ​​tomatoes with shredded parmesan in the background

Frequently asked questions about making spinach quiche

Can I Make Instant Pot Quiche Ahead?

yes! This is a great petition right. Simply wrap it tightly in plastic wrap or store in an airtight container, then refrigerate until ready to serve. You can serve the quiche cold or heat it in the Instant Pot to serve.

Can I freeze quiche?

Yes, freeze leftovers in an airtight container for up to six months. Thaw in the fridge overnight before serving.

Can I add other vegetables?

You can replace the spinach in this recipe with another green, such as kale or chopped kale. Or try sliced, sautéed mushrooms, diced sweet onions or peppers instead of tomato.

Can I use a different kind of cheese?

Sure! For best results, use a shredded or crumbled cheese to replace the Parmesan. Cheddar, Swiss, blue or goat cheese would all work great.

MORE Recipes for quick eggs

Try these other egg dishes in your Instant Pot, Ninja Foodi, or any other brand of electric pressure cooker:

LOVE this recipe?
Leave a review below to tell us why!


  • 12 large eggs

  • 1/2 cup milk

  • 1/2 tsp salt

  • 1/4 teaspoon freshly ground black pepper

  • 3 dl fresh baby spinach, roughly chopped

  • 1 cup diced tomato with seeds

  • 3 large green onions, sliced

  • 4 tomato slices to top the quiche

  • 1/4 cup shredded Parmesan cheese


  1. Place a coaster in the bottom of the pressure cooker and add 1 1/2 dl of water.
  2. Whisk eggs, milk, salt and pepper together in a large bowl. Set aside.
  3. In a 1 1/2 quart baking dish, add the spinach, tomato and scallion and mix well. Pour the egg mixture over the vegetables and stir. Carefully place the tomato slices on top and sprinkle with parmesan cheese.
  4. Use a sling to lower the bowl onto the mat into the cooking pot. Lock the lid in place. Select High pressure and 20 minutes cooking time. When the cooking time is up, allow the pressure to release naturally for 10 minutes and then use a quick pressure release. When the valve falls, carefully remove the cap.
  5. Use the sling to lift the baking dish out of the pan. If desired, fry until the top is lightly browned. Serve immediately.


I cooked it without foil covering the top. There was some liquid on top of the pie after cooking, but I just use the corner of a paper towel to soak up the liquid. If you prefer to cook it with foil on top, you must add at least 5 minutes to the cooking time and test if it is done.

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Nutritional information:

Return: 6

Serving size: 1

Amount per portion:

Calories: 313Total Fat: 21gSaturated fat: 9gTrans fat: 0gUnsaturated fat: 11 gCholesterol: 421 mgSodium: 633mgCarbohydrates: 11 gFiber: 2gSugar: 5gProtein: 20 g

Nutritional information is calculated by Nutritionix and may not always be accurate.


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published on 24 July 2022

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